What is carrot cutlets, many remember from childhood. In the kindergarten and school cafeteria, such an aromatic dish with sour cream sauce was often served for breakfast or dinner. If your children refuse to eat fresh vegetables, then prepare vitamin cutlets for them with a pleasant taste. This lean dish is suitable for people on a diet for weight loss, as its calorie content is low.
In the article, we will consider several popular recipes for carrot cutlets. This is the classic, easiest option, and with the addition of interesting and fragrant ingredients for every taste. The dish can be sweet, for example, with an apple and an orange, can have an offal filler, or it can be spicy with garlic. You can cook cutlets with different sauces, although sour cream is mainly used.
How to choose a carrot
Carrot cutlets are best cooked in the fall, when juicy fresh carrots are sold in the markets. Choose sweet varieties. Great for the preparation of this dish variety "carrot".
It is easy to recognize by its rounded narrowed end. Do not hesitate to ask to cut a slice in the market for testing, as the taste of the dish will depend on the taste of carrots. Bitterness will affect quality and spoil the whole taste.
Classic version of the dish
This is the easiest whip recipe. To prepare it, take 3 or 4 large carrots, 1 chicken egg, a pinch of salt, 50 grams of white wheat flour (this is approximately 1.5 tbsp.). For frying, you will need vegetable oil and a frying pan. The calorie content of this dish is only 151.1 kcal per 100 grams of the finished product.
Boil carrots with peel in a pan in advance. It takes 30 minutes. Let it cool, clean. At this preliminary stage of cooking ends.
Prepare a large bowl to mix the ingredients and begin the basic process of mixing the cutlet mix. On a fine grater, grate the vegetables, beat the whole egg, salt and mix thoroughly until smooth. Then add the white flour and mix again.
Heat the pan and pour the vegetable oil so that it covers the entire surface with a thin layer. It is preferable to use refined, so as not to smell a specific smell in the finished dish.
Spread carrot cutlets with either a large spoon, or shape them in the palm of your hand, dipped in flour. Fry them on both sides until golden brown. Serve with sour cream or mayonnaise.
Dish with semolina
Delicious carrot cutlets are obtained from carrots previously stewed in milk. Let's consider this recipe in more detail. For cooking you will need:
- 0.5 kg of juicy carrots;
- 100 ml pasteurized milk;
- 2 chicken eggs or 4 quail;
- 100 grams of semolina;
- 20 grams of butter;
- 1 tablespoon of granulated sugar;
- a pinch of salt;
- refined sunflower oil for frying.
Cooking
Fresh carrots are washed, peeled and rubbed on a fine grater. It is easier to do this with a food processor or vegetable cutter. Some use the remaining squeezed pulp during juice preparation. Vegetable pulp is poured into the pan and poured with milk.
Add a piece of butter there and simmer until soft. From milk, carrots are more juicy and tender. When the carrots are almost ready, pour semolina into the bowl, stirring constantly so that there are no lumps left. Then add sugar and salt. If you like carrot cutlets better, you can still add sugar. The mixture should not be too liquid, so wait until the consistency of thick sour cream is formed, and then turn off the heat. Set the pan aside to allow the workpiece to cool. Only then beat in the eggs and mix well again.
As a breading for cutlets, we will use semolina or crushed crackers. It is better not to dip in flour, as it quickly darkens from frying and cutlets look unaesthetically. They are formed in the palms by squeezing, then on both sides they are dipped in semolina and laid out on a hot frying pan with vegetable oil. It is necessary to fry from two parties. Prepared without a lid so that the crust remains crispy. Served on the table in warm form with sour cream. Sweet tooth is recommended to add jam or a spoonful of natural honey.
Apple Option
The combination of apples with sweet and juicy carrots will appeal to any child. Carrot cutlets for children are made with milk. The dosage depends on the number of servings. Our recipe is designed for 4 large carrots. Additionally, buy 1 cup of milk, 2 eggs, you will need a pinch of salt and sugar to taste. If the apple is sour, then you can add more sugar. It is better to take the Golden variety, as such apples are sweet and not too watery. You will also need semolina and frying oil.
Grate the carrots and send to languish with milk and a spoonful of sunflower oil in a saucepan. Close the lid so that the liquid does not evaporate. When the carrots soften slightly, add the grated or finely chopped apple, first remove the peel from it. Add semolina, salt and sugar a little to taste. Stew until the carrots are ready.
Next, allow the workpiece to cool to room temperature and beat eggs. If the mixture turned out to be liquid, then 1 egg is enough. If dry - put two. Knead thoroughly, blind the cutlets in the palms, roll them in breadcrumbs and fry them in a pan. Such sweet carrots with semolina are served with sour cream or honey.
Chicken liver cutlets
The next version of cutlets is hearty, as it has an internal meat filling. Chicken liver was used for the filler, however, if desired, you can take beef. The following ingredients are required:
- sweet carrots - 400 grams;
- milk - 1 cup;
- 2 eggs;
- a pinch of salt;
- 300 grams of liver;
- 4 tablespoons of white flour;
- 1 tbsp. l soy sauce without additives;
- 1 medium onion;
- chopped fresh ginger root - 1 tsp;
- spices to taste (coriander and black pepper);
- refined sunflower oil for frying.
How to cook
Grate raw carrots and just pour milk. Let it brew for 25 minutes. Then drain the milk and squeeze out the excess liquid directly with your hands. Set the workpiece aside, for now, take care of the chicken liver.
Wash it under wastewater, dry with a napkin and mix with a spoonful of flour. In a hot pan with a little oil, lightly fry the liver on both sides. Then cool it and cut into small cubes, add soy sauce and mix well.
Separately cook the sautéed onion, and when it cools down, add the finely chopped ginger root without peel into it and sprinkle with spices. Divide the onion into 2 unequal parts. Add more to the liver, and the remainder along with 3 tbsp. l flour, salt and pepper - in a bowl with carrots and mix. Next, we begin to form cutlets with filler.
Lay out a large handful of carrots with a flat cake on your palm, put a spoonful of liver on the middle and seal it inside. You can additionally roll cutlets in flour or breadcrumbs. In a pan, press each scones with a spatula, frying it on both sides. After that, put everything on a baking sheet and place the bake carrot cutlets in the oven for 10 minutes at a temperature of 180 degrees.
Orange Cutlet Recipe
Carrot cutlets made according to the recipe below are spicy and incredibly fragrant. For cooking, take the following foods:
- 3 large and sweet carrots;
- half an orange;
- 2 tablespoons of granulated sugar;
- manka - as much;
- spices - cinnamon, star anise and cloves;
- sour cream;
- dried apricots in sauce;
- breadcrumbs;
- refined oil.
Step-by-step cooking instructions
Boil the carrots in advance until half cooked. Add spices to the pan so that the vegetables are saturated with their aroma. Then cool the carrots and grate on a fine grater. Take an orange, wash the peel and grate the zest with half. Cut it in half and squeeze the juice from one half into semolina, poured into a small bowl. Let stand and swell the croup for 30 minutes. Then mix carrots with semolina and add sugar. After obtaining a homogeneous mass, form patties in the palms of your hands, roll each in breadcrumbs and fry on both sides in vegetable oil.
Separately, prepare sour cream sauce - add finely chopped dried apricots and sugar (to taste) to sour cream. In addition to dried apricots, you can use any dried fruit that the child loves.
In the article we told in detail how to make carrot cutlets in different ways. As you can see, you can diversify the options to your taste, making them lean or meat, sweet or sour. You can fantasize with cutlet sauces. You can add chopped dill or parsley to the sour cream, squeeze the garlic or make the sauce sweet by putting a spoonful of honey.
Cook with pleasure, bon appetit!